{"id":2621,"date":"2013-07-20T09:43:35","date_gmt":"2013-07-20T14:43:35","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=2621"},"modified":"2013-07-24T09:42:33","modified_gmt":"2013-07-24T14:42:33","slug":"basic-sweet-dough","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=2621","title":{"rendered":"Basic Sweet Dough"},"content":{"rendered":"

This basic sweet dough is very versatile , you can turn this yummy and easy dough into all kinds of bread , from rolls , twist , regular dinner rolls etc . They’re not that hard to make , they just take time with the waiting period . So if you have time , make this dough overnight , then it’ll be ready in the morning to turn into yummy breakfast bread , or make it early in the morning , and you can turn this to be sweet dinner rolls , whatever suits you .<\/p>\n

Direction :\u00a0<\/span><\/p>\n

1\/2 cup of milk<\/p>\n

1\/2 cup of water<\/p>\n

2 1\/4 tsp. of active dry yeast<\/p>\n

4 tbsp. of unsalted melted butter , cooled<\/p>\n

1 large egg yolk<\/p>\n

pinch of salt<\/p>\n

1\/3 cup of sugar<\/p>\n

2 3\/4 cup of all purpose flour or bread flour<\/p>\n

1. Mix the milk and water heat up to luke warm temperature , sprinkle the yeast and pinch of sugar . Let it proof for 5 minutes until foamu .<\/p>\n

2. Mix the butter with egg yolk and pour the mixture into yeast milk mixture .<\/p>\n

3. Make a well in the center of mixture of flour and sugar , then pour the yeast butter mixture . Stir with wooden spoon then change to your hand once it gets heavy .<\/p>\n

4. Keep kneading until mixture blends and cleans the side of the bowl . Then remove and start kneading on the lightly f loured surface for 6 minutes until elastic . Then let it rise for an hour . Then deflate and reshape into a ball again and cover with plastic wrap and let it sit overnight in the fridge or at least 4 hours before turning it into the bread of your choice .<\/p>\n

This is the dough after the first proofing in the warm area .<\/p>\n

\"basic<\/a><\/p>\n

 <\/p>\n

Then i had to deflate the dough , don’t punch it down . Just take it out and start kneading few more times to let the air out . Then i had to cover it with buttered plastic wrap , and let it proof overnight in the fridge .<\/p>\n

Now this is how the dough looks like the next day<\/p>\n

\"basic<\/a><\/p>\n

After the 2nd proof , you can start handling the dough and shape it to whatever you need to make .<\/p>\n

 <\/p>\n

Here are some examples what you can turn this dough into ..<\/p>\n

 <\/p>\n

Cinnamon Rolls\u00a0<\/span><\/p>\n

\"cinnarolls\"<\/a><\/p>\n

 <\/p>\n

Cinnamon-Nutella Chocolate Wreath Bread<\/span><\/p>\n

 <\/p>\n

\"wreath<\/a><\/p>\n

 <\/p>\n

Espresso Twists<\/span><\/p>\n

 <\/p>\n

\"cinna<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

Cappucino Knots<\/span><\/p>\n

\"cappucino<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

This basic sweet dough is very versatile , you can turn this yummy and easy dough into all kinds of bread , from rolls , twist , regular dinner rolls etc . They’re not that hard to make , they just take time with the waiting period . So if you have time , make this dough overnight , then it’ll be ready in the morning to turn into yummy breakfast bread , or make it early in the morning , and you can turn this to be sweet dinner rolls , whatever suits you . Direction :\u00a0 1\/2 cup of milk 1\/2 cup of water 2 1\/4 tsp. of active dry yeast 4 tbsp. of unsalted melted butter , cooled 1 large egg yolk pinch of salt 1\/3 cup of sugar 2 3\/4 cup of all purpose flour or bread flour 1. Mix the milk and water heat up to luke warm temperature , sprinkle the yeast and pinch of sugar . Let it proof for 5 minutes until foamu . 2. Mix the butter with egg yolk and pour the mixture into yeast milk mixture . 3. Make a well in the center of mixture of flour and sugar , then pour the yeast butter mixture . Stir with wooden spoon then change to your hand once it gets heavy . 4. Keep kneading until mixture blends and cleans the side of the bowl . Then remove and start kneading on the lightly f loured surface for 6 minutes until elastic . Then let it rise for an hour . Then deflate and reshape into a ball again and cover with plastic wrap and let it sit overnight in the fridge or at least 4 hours before turning it into the bread of your choice . This is the dough after the first proofing in the warm area .   Then i had to deflate the dough , don’t punch it down . Just take it out and start kneading few more times to let the air out . Then i had to cover it with buttered plastic wrap , and let it proof overnight in the fridge . Now this is how the dough looks like the next day After the 2nd proof , you can start handling the dough and shape it to whatever you need to make .   Here are some examples what you can turn this dough into ..   Cinnamon Rolls\u00a0   Cinnamon-Nutella Chocolate Wreath Bread     Espresso Twists       Cappucino Knots<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,7],"tags":[75,76],"class_list":["post-2621","post","type-post","status-publish","format-standard","hentry","category-food-main-dishes","category-main-dishes-recipes","tag-bread-dough","tag-sweet-bread-dough"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2621","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2621"}],"version-history":[{"count":5,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2621\/revisions"}],"predecessor-version":[{"id":2625,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2621\/revisions\/2625"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2621"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2621"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2621"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}